I promised, several days ago to post the recipes from Creating the Crafty Life Recipe Swap. Here it is Saturday the 23 of February, and I am just getting the deed done.
Beside, being beautiful cards, the recipes are delish!! The first is:
Romantic Lemon Cheesecake Pancakes for 2
8 oz cream cheese, softened 2 t. butter, melted-divided
2 eggs, beaten confectioners' sugar for dusting
5 t. all-purpose flour 1 t. lemon juice
1 1/2 t white sugar 1/2 lemon, cut into wedges
Beat the cream cheese together with the eggs in a bowl until the mixture is almost smooth. Stir in the flour, sugar, and 1 tsp. of melted butter to make a batter. Heat the remaining 1 tsp. of butter on a griddle or a heavy frying pan over medium heat. Drop the batter into the griddle in silver dollar sized dollops, cook until lightly golden brown, about 3 minuted. Turn the pancakes over and cook and additional 2 minutes.
To serve, sprinkle with confectioners' sugar and drizzle with lemon juice. Serve with lemon wedges
1 Million Dollar Bar
Made by Randi
32 caramels 1/2 cup heavy cream
3/4 cup butter melted 3/4 cup brown sugar packed
1 cup flour 1 cup rolled oats
1 t. baking soda 6 ounces semi sweet chocolate chips
Combine caramels and cream in a small sauce pan over low heat, stir until completely smooth, set aside. In a separate bowl combine melter butter, brown sugar, flour, oats and baking soda. Put half of the oatmeal mixture into the bottom of an 8x8 pan. Bake at 350 for 10 min.
Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramels. Return to oven and bake an additional 15-20 min., until the edges are lightly brown. Remove from oven and cool completely before cutting. Maybe put into the fridge for a few min. Store in a container at room temperature. (You man double recipe in a 9x13 pan)
Molten Lava Cakes
Johnna, youtube: sdcowgirl
2 sticks unsalted butter, plus more for 12 ozs. semisweet chocolate, chopped
for the ramekins 2 1/2 cups confectioners' sugar, plus
4 t. granulated sugar more for dusting
1/2 t. ground cinnamon 1 c all-purpose flour
Pinch of cayenne pepper 6 large eggs plus 6 egg yolks
pinch of nutmeg 1 1/2 t. vanilla extract
1/4 t, almond extract
Preheat oven to 400 degrees F. Butter 8, 6 oz ramekins and sprinkle each with 1/2 t. granulated sugar. Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan, over low heat, stirring frequently. Do this until melted and smooth. Cool slightly. Whisk the flour, confectioner's sugar, eggs and yokes, vanilla and almond extracts in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins. Bake the cakes until the tops are stiff and edges darken, 12 to 14 minutes. Remove from oven and let cool 5 mins. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar
Chocolate Dipped Bing Cherries
1 c. white sugar 24 Bing Cherries with stems
1 1/2 t. vanilla extract 8oz. semi sweet chocolate, chopped
1. Pour the sugar into a shallow dish, Drop two drops of Vanilla at a time into dish in 24 separate places to form lumps of vanilla sugar, allow to harden
2. Pit cherries from the bottom.
3. when the lumps or sugar hardened, insert into cherries where the pits were. Melt chocolate in the microwave stirring every 20 seconds until melted.
4. Hold cherries by the stems and dip into chocolate leaving the very tops uncovered. Set on wax paper to dry. Refrigerate over night to allow the sugar lumps to dissolve.